IN CELLAR

VINIFICATION: soft pressing with very low yields.

FIRST FERMENTATION: autochthonous yeast (free-run must).

REFERMENTATION IN THE BOTTLE: selected yeast.

REFINEMENT ON YEASTS: > 80 months.

RESIDUAL SUGAR CONTENT: < 1 g/l.

BOTTLE PRODUCED: 10.000.

BOTTLING: WITHOUT SULPHITES.

From the first crystalline reflections the color is straw yellow. The intense and exuberant mousse is accompanied by a very fine, continuous and persistent perlage.

The slow evolution on yeasts gives the nose a complex and essential aroma in its purity: elegant hints of chamomile, wildflowers with accents of acacia and broom expand on notes of fresh hazelnut and almond.

In the mouth explodes in all its elegant freshness underlined by an important minerality and hints of bitter almond.

WINE – FOOD